Mathanga puli curry

Name: Mathanga puli curry
Total time: 2700 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1/2 kg pumpkin; 1 lemon size tamarind soaked in1/2 cup hot water; 1/4 tsp Turmeric powder; as required Salt; 1/2 cup coconut grated; 1 tbsp Coriander powder; 2 tbsp red chilli powder; 1 tsp urad dal; 1 tsp chana dal; 1 sprig Curry leaf; 1 tsp coconut oil; 1/2 tsp mustard seeds; 2 dried red chillies; 1 sprig curry leaves

Tina Hiju @cook_12094512

Valapad

#GA4
#week4
#curry

Pumpkin cooked in tamarind and coconut

#GA4
#week4
#curry

Pumpkin cooked in tamarind and coconut

Tina Hiju @cook_12094512

Valapad

#GA4
#week4
#curry

Pumpkin cooked in tamarind and coconut

#GA4
#week4
#curry

Pumpkin cooked in tamarind and coconut

Saved

Ingredients

35-45 min

4-5 servings

1/2 kgpumpkin
1lemon size tamarind soaked in1/2 cup hot water
1/4 tspTurmeric powder
as requiredSalt
Roasted and grounded
1/2 cupcoconut grated
1 tbspCoriander powder
2 tbspred chilli powder
1 tspurad dal
1 tspchana dal
1 sprigCurry leaf
1 tspcoconut oil
For tempering
1/2 tspmustard seeds
2dried red chillies
1 sprigcurry leaves

Saved

Steps

35-45 min

1

For roasting the masala for pulincurry, take a pan and heat it on a medium flame. Add a teaspoon of coconut oil
2

Add urad dal, chana dal, curry leaves and fry till the dals turn golden in colour
3

Add the grated coconut and roast it on a low flame till the coconut turns golden brown.
4

To this add the coriander powder and then chilli powder. Roast it till raw smell of the powders go.
5

Switch off the flame and let the mixture cools. Ground it into very fine paste. You can add water, while grinding
6

Meanwhile, add the chopped pumpkin into a pressure cooker with around 1/4 cup of water. To this add turmeric powder and salt required. Close the lid, cook the pumpkin when the pressure forms but before the whistle comes and switch it off
7

The pumpkin cooked will not be mushy in this stage. You can cook the pumpkin in open pot also
8

Transfer the cooked pumpkin to another pot. Extract the tamarind soaked and add it to the pumpkin
9

Allow it to boil and cook it on a medium flame for 10 minutes as the pumpkin absorbs the tamarind juice. Check whether salt is needed
10

Add the ground coconut masala to pumpkin curry and let it boil in a low flame for 2-3 minutes. Switch off the flame
11

For tempering heat coconut oil. Add the mustard seeds. As it splutters add red chillies and curry leaves. Pour this into the pumpkin pulincurry. Mix it well
12

Mathanga or Pumpkin pulincurry is ready to serve. Have it with hot rice